天然产物研究与开发2024，Vol.36Issue(6)：930-937,8.DOI:10.16333/j.1001-6880.2024.6.002
荞麦蜂花粉多酚对α-淀粉酶的抑制作用
Inhibition effect of buckwheat bee pollen polyphenols on α-amylase
摘要
Abstract
Bee pollen polyphenols are a class of natural substances that can effectively lower blood sugar.α-Amylase is a key enzyme for blood glucose control in higher organisms,and inhibiting its activity can help control postprandial blood glucose.In this study,buckwheat bee pollen polyphenol(BBPP)was used as the sample to investigate the inhibition effect of BBPP on the activity of α-amylase by UV-vis and fluorescence spectrometry.The results showed that BBPP had a strong inhibitory effect on α-amylase,with a half maximal inhibitory concentration(IC50)of 2.00±0.06 mg/mL,and a reversible mixed in-hibition type.Moreover,all the treatments including high temperature,strong alkali,light and high concentration of oxidants and reducing agents could decrease the inhibition effect of BBPP on α-amylase.At the temperature of 273-298 K and 298-310 K,the binding process was dynamic quenching and static quenching,respectively.As the concentration of BBPP increased,the maximum emission wavelength of α-amylase fluorescence had a blue shift,indicating that the conformation of α-amylase al-tered and the hydrophobicity increased.In conclusion,BBPP has a strong inhibitory effect on α-amylase,which has important theoretical reference value for clinical development and utilization of buckwheat bee pollen polyphenol.关键词
荞麦蜂花粉多酚/α-淀粉酶/光谱分析/抑制作用Key words
buckwheat bee pollen polyphenol/α-amylase/spectroscopic analysis/inhibition effect分类
轻工纺织引用本文复制引用
胡童霞,张楠,朱鑫麗,曾彬,吴帆,李红亮..荞麦蜂花粉多酚对α-淀粉酶的抑制作用[J].天然产物研究与开发,2024,36(6):930-937,8.基金项目
浙江省"三农九方"科技协作计划"揭榜挂帅"项目(2023SNJF053) （2023SNJF053）
国家自然科学基金(32170531) （32170531）
